Cashel Bay Seafood Chowder 
1 carrot, 1 leek, 1 stalk of celery, 1 clove of garlic, 2 large floury 
2 tbp of olive oil, 15g flour 
1 small glass of white wine, ½ litre of fish stock 
200g of salmon, 200g of pollock, 12 mussels 
100ml cream, chopped parsley or chives 
Chop the garlic, dice the carrot, slice the leek and celery; sweat all the vegetables in the olive 
oil for 2 mn, add the flour, stir in the white wine and the stock. Bring to the boil, cook for 5 mn 
and add the diced potatoes, cook for another 10 mn; add the cream, diced fish and mussels, 
simmer until the fish is cooked and the mussels opened, but do not overcook. Check for salt 
and pepper, and serve very hot (sprinkle the parsley or chive on top) with a slice of brown 
soda bread. 
You can use any fish or shellfish you have, depending on the market, the fresher is always the 

Brown Soda Bread (makes 1 loaf)

350g wholemeal flour 
110g plain flour 
Pinch of Salt 
1 tsp Bread Soda 
20g Sugar 
80g Butter 
400ml Buttermilk 
In a large bowl, mix all the dry ingredients, then rub in the butter between your fingers until 
well mixed and crumbly. Add the buttermilk until the dough is soft but not wet. 
Put in a loaf tin, cut across the top with a sharp knife, and bake at 180°C for 35 mn. 
When cooked, wrap the bread in a damp towel, it will keep fresh longer.
Share by: